Spicy Tofu Lettuce Wraps

Indian-style spicy tofu lettuce wraps are made with warm spices and served with cooling cucumber raita and tangy pickle.

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This post has been sponsored by Shan Foods Global. All thoughts and opinions are my own.

My low-carb Tandoori Chicken Lettuce Wraps have become quite popular since I posted them a year ago. I am so happy to see all the positive feedback and know that so many of you enjoyed it.

If you have been following me for a while you also know that I always have a pack of ground chicken in my fridge and the Kheema Curry and Kheema Pulao are on my weekly repeat list. So when Shan Foods approached me to work together, I decided to make a vegetarian kheema with tofu that can be served as a low-carb option.

Shan Foods is the pioneer in spice mixes, offering products that are not just convenient and easy to prepare, but also deliver the flavor, traditional taste, and aroma. Shan Foods spice mixes are a blessing to every home cook who wants to make quick and authentic-tasting south Asian dishes.

What is Keema?

Also known as Queema or Kheema, is an Urdu word for minced meat such as chicken, lamb, beef, etc. The word Keema means ground meat and it also is a term used for a spicy curry made with ground meat often served with pav which is similar to hamburger buns/potato rolls.

How to Make Vegetarian/Vegan Keema

I love using tofu or soy crumbles as a vegetarian substitute for meats. The texture of crumbled tofu in the Shan spice mix tastes so similar to ground meat, that you won't be able to tell the difference. The tofu lettuce wraps are light but satisfying! For vegan tofu, and lettuce wraps simply skip the optional cucumber raita or use vegan yogurt instead.

How to Make Spicy Tofu Lettuce Wraps

• Heat oil in a medium pan. Add onions and cook for 4 to 5 minutes on medium-high heat stirring frequently. Place a lid on the pan to speed up cooking. Add ginger and garlic and cook for a minute. Add tomatoes and mix well. Cook for 2 to 3 minutes or until tomatoes become soft. Add  2 tablespoons of Shan spice mix, mix well, and lower the heat (photos 1 - 4). Tip - You can add more spice seasoning in the end after mixing in the tofu for a spicier keema. 

• Stir in tofu and break it in with a spatula so that it is ground and crumbly. Add salt, cook for 1 to 2 minutes, and turn the heat off. Garnish with cilantro (photos 5 - 6).

• To Serve - Cut the bottom 2 inches of the lettuce off so the leaves can be easily separated. If using iceberg lettuce, it is ok if each leaf gets broken into 3 to 4 pieces. Just layer 2 to 3 over each other to form a cup. Add 2 to 3 spoons of tofu keema to the lettuce cups. Garnish with purple cabbage, carrots, and cilantro. Add a squeeze of lime. Add a spoonful of raita and serve. 

Love Low-carb Recipes? Here are our go-to recipes:

• Light and Tasty Tandoori Chicken Lettuce Wraps
• Keto Friendly Chicken Mulligatawny Soup
• Instant Pot Whole Tandoori Chicken
• Salmon Tikka Masala Skewers in green sauce
• Spicy Mango Salad

★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!

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4.67 from 6 votes

Spicy Tofu Lettuce Wraps

Tofu cooked in warm Indian spices, served over crispy lettuce wraps, topped with crunchy veggies and cooling raita makes a light but satisfying meal.

Prep Time15 minutes minutes

Cook Time15 minutes minutes

Course: dinner, Lunch

Cuisine: Indian

Servings: 4

Calories: 243kcal

Author: Archana Mundhe

Ingredients

• ▢ 2 tablespoons oil
• ▢ 1 medium yellow onion finely diced
• ▢ ½ tablespoon ginger grated
• ▢ ½ tablespoon garlic minced
• ▢ 1 plum tomato diced
• ▢ 2 to 3 tablespoons Shan Keema seasoning mix
• ▢ 1 teaspoon kosher salt
• ▢ 14 ounces extra firm tofu
• ▢ ½ cup cilantro chopped

To Serve:

• ▢ 1 cup cucumber raita
• ▢ 1 head Boston lettuce or iceberg lettuce rinsed and pat dried
• ▢ 1 cup red cabbage thinly sliced
• ▢ 1 cup carrots thinly sliced
• ▢ ½ cup cilantro chopped
• ▢ 1 lime cut into wedges

Instructions

• Heat oil in a medium pan. Add onions and cook for 4 to 5 minutes on medium high heat stirring frequently. Place a lid on the pan to speed up cooking. Add ginger and garlic cook for a minute. Add tomatoes and mix well. Cook for 2 to 3 minutes or until tomatoes become soft. Add 2 tablespoons of Shan spice mix. Tip - You can add more spice seasoning in the end after mixing in the tofu for a spicier keema. Lower the heat.
• Stir in tofu and break it in with a spatula so that it's ground and crumbly. Add salt and cook for 1 to 2 minutes. Turn the heat off. Garnish with cilantro.

To serve:

• Cut the bottom stem of the lettuce so the leaves can be easily separated. If using iceberg lettuce, it is ok if each leaf gets broken into 3 to 4 pieces. Just layer 2 to 3 over each other to form a cup.
• Add 2 to 3 spoons of tofu keema on the lettuce cups. Garnish with purple cabbage, carrots, and cilantro. Add a squeeze of lime. Add a spoonful of raita and serve.

Video

Nutrition

Calories: 243kcal | Carbohydrates: 23g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 854mg | Potassium: 1112mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7615IU | Vitamin C: 38.5mg | Calcium: 187mg | Iron: 3.1mg

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